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Mulligatawny Soup

3 lb broiler-fryer chicken, cut up
4 c water
1 tsp salt
1 tsp curry powder
1 tsp lemon juice
1/8 tsp ground cloves
1/8 tsp ground mace
2 Tbl margarine or butter
1 medium onion, chopped (about 1/2 cup)
2 Tbl all-purpose flour
2 medium tomatoes, chopped
1 large all-purpose apple, coarsely chopped
1 medium carrot, thinly sliced
1 medium green bell pepper, cut into 1/2-inch pieces

Heat chicken, giblets (except liver), neck, water, salt, curry
powder, lemon juice, cloves and mace to boiling in Dutch oven;
reduce heat. Cover and simmer about 45 minutes or until juices of
chicken run clear.

Remove chicken from broth. Cool chicken about 10 minutes or just
until cool enough to handle. Remove skin and bones from chicken.
Cut chicken into bite-size pieces. Skim fat from broth. Add enough
water to broth, if necessary, to measure 4 cups.

Heat margarine in Dutch oven over medium heat. Cook onion in
margarine about 2 minutes; remove from heat. Stir in flour.
Gradually stir in broth. Add chicken, tomatoes and remaining
ingredients. Heat to boiling; reduce heat. Cover and simmer about
10 minutes or until carrot is tender. Garnish with parsley if
desired. 6 SERVINGS


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